Corn Salsa

by Karen Ekstrom

By Mary Claire Ekstrom


2 ½ cups corn

¼ cup jalapeno slices, minced

2 tbsp. parsley flakes

½ cup minced white onion

1 tsp. sugar

1 tsp. salt

1 ½ tsp. chili powder

½ tsp. garlic salt

4 tbsp. lemon juice

3 tbsp. extra virgin olive oil

Optional: 1/2 cup cherry tomatoes, quartered


If corn is frozen, let it thaw. If corn is fresh and raw, cook it in boiling water until soft, about 3 minutes, and drain.

Mix corn and all other ingredients together in a medium bowl with a fork.

Serve chilled or heated.


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